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Hollandaise sauce

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Hollandaise sauce Cook Expert

Preparation : 5 min Resting : -
Cooking : 10 min Equipment :
Difficulty :
Rating :
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Serves 1 bol :
3 tbsp water
3 egg yolks
juice of ½ lemon
salt, pepper
150 g diced butter, softened*
1Put the water, egg yolks, salt and a pinch of pepper in the metal bowl. Run the
EXPERT programme, 8 minutes/speed 7/73 °C (cap removed). Egg yolks must be
smooth. If needed, run the programme for another 1 or 2 minutes.
2Restart the programme, 2 minutes/speed 7/73 °C, add lemon juice and gradually
add the diced butter through the cap opening. Check seasoning, rectify if
necessary. Serve immediately.
Modified on 07/13/2016
© photographs Sandra Mahut
© Hachette Livre (Marabout) 2016
Chef’s tip

If the sauce is too runny, continue cooking for 1-2 minutes. The cooking time may vary depending on the temperature of the ingredients.
To rectify a sauce, add a splash of water and mix again using the EXPERT programme 1 minute/speed 7 (without heating).


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I modified the quantity to 2 eggs and other ingredients accordingly. Looks enough to serve 3. Had with steamed salmon (cooked in CE after making the sauce)

Victoria Frith

Delicious! Naughty but worth it for a special treat. I cooked for 3 or 4 minutes longer than the recipe stated and it was perfect.

Philippa Kelly

I added 1 teaspoon of Dijon mustard when I added the lemon juice to the recipe. The mustard enhanced the flavour